2 eggs whole
3 egg yolks
Saturday, December 22, 2007
Halina's Roll Up Cake Recipe
3 eggs
1 cup sugar
1 1/4 cup flour (direcly into a sifter)
Jam or filling of your choice (you can also use chunky Applesauce)
preparation: grease a jelly roll pan or baking sheet, cover with parchment paper and grease the parchment paper as well. You will need 2 bowls and a hand mixer.
take the 3 eggs and the sugar and blend with a hand mixer until sugar is dissolved and mixture is velvety in texture. Continue to mix and add flour into mixture in small incriments (aprox. 1 Tbsp at a time) Continue to blend until all flour is added and mixture is very smoothe and light.
Bake at 200 C (400 F) for aprox. 15 min.
after the cake is baked you must work fast. remove the cake in paper from the pan and the paper from the cake. Lay on an additional clean sheet of parchment paper. Once paper has been removed spread your filling quickly over 3/4 of the cake and start to roll from the end that is covered towards the end without filling. As you roll the filling will move and cover everything. Once rolled cover with the parchment paper it is on and refrigerate at least 2 hours.
To serve. Cut off the ends, sprinkle with powdered sugar, slice and serve!
1 cup sugar
1 1/4 cup flour (direcly into a sifter)
Jam or filling of your choice (you can also use chunky Applesauce)
preparation: grease a jelly roll pan or baking sheet, cover with parchment paper and grease the parchment paper as well. You will need 2 bowls and a hand mixer.
take the 3 eggs and the sugar and blend with a hand mixer until sugar is dissolved and mixture is velvety in texture. Continue to mix and add flour into mixture in small incriments (aprox. 1 Tbsp at a time) Continue to blend until all flour is added and mixture is very smoothe and light.
Bake at 200 C (400 F) for aprox. 15 min.
after the cake is baked you must work fast. remove the cake in paper from the pan and the paper from the cake. Lay on an additional clean sheet of parchment paper. Once paper has been removed spread your filling quickly over 3/4 of the cake and start to roll from the end that is covered towards the end without filling. As you roll the filling will move and cover everything. Once rolled cover with the parchment paper it is on and refrigerate at least 2 hours.
To serve. Cut off the ends, sprinkle with powdered sugar, slice and serve!
Friday, November 23, 2007
Pumpkin tasties
1/2 cup. flour
4 1/2 tbsp. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 salt
2 eggs
1 can pumpkin puree
heat 1/2 inch oil in saucepan until a drop of batter cooks when dropped in.
in a small bowl combine sugar, flour, baking powder, 1 tsp. cinnamon, and salt. In a medium, whisk eggs until blended. Whisk pumpkin into eggs. Add flour mixture until just combined.
drop batter into oil by heaping spoonfulls. Fry until golden. Use a slotted spoon to get out of oil after golden or 4 min. You will know that they are done if they spring back out when pushed. In a small bowl stir sugar and cinnamon together and roll the tasties in this mixture and serve with ice cream.
4 1/2 tbsp. sugar
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 salt
2 eggs
1 can pumpkin puree
heat 1/2 inch oil in saucepan until a drop of batter cooks when dropped in.
in a small bowl combine sugar, flour, baking powder, 1 tsp. cinnamon, and salt. In a medium, whisk eggs until blended. Whisk pumpkin into eggs. Add flour mixture until just combined.
drop batter into oil by heaping spoonfulls. Fry until golden. Use a slotted spoon to get out of oil after golden or 4 min. You will know that they are done if they spring back out when pushed. In a small bowl stir sugar and cinnamon together and roll the tasties in this mixture and serve with ice cream.
Wednesday, November 14, 2007
Basic Cake Recipe
2 sticks butter, softened
2 cups sugar
5 eggs
3 cups flour
1 tbsp. baking powder
1 1/4 c. milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
heat oven to 350
grease 3 9 inch round cake pans and dust with flour
beat butter in lg. bowl til creamy. add sugar, beating well, til light and fluffy, add eggs one at a time , beating well after each.
blend flour and baking powder in small bowl, add to batter, alternating with milk, beating thoroughly after each addition. Beat in vanilla.divide batter into the 3 pans.
bake layers at350 for 25 or until toothpick comes out clean. cool on a wire rack.
frost as desired
2 cups sugar
5 eggs
3 cups flour
1 tbsp. baking powder
1 1/4 c. milk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
heat oven to 350
grease 3 9 inch round cake pans and dust with flour
beat butter in lg. bowl til creamy. add sugar, beating well, til light and fluffy, add eggs one at a time , beating well after each.
blend flour and baking powder in small bowl, add to batter, alternating with milk, beating thoroughly after each addition. Beat in vanilla.divide batter into the 3 pans.
bake layers at350 for 25 or until toothpick comes out clean. cool on a wire rack.
frost as desired
Friday, September 14, 2007
Stacey's LEMON CHICKEN BREAST
Ingredients:
1 whole chicken (weight is dependent on how many servings are
required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the chicken until it is
completely coated
Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up. This
way the juice from the lemon will coat the breast. Season skin of
chicken to your preference, place sprig of rosemary into the chicken.
Cover and place in oven for 30-45 minutes. Remove cover and
continue to roast until juices run clear, basting every 15-20 minutes
depending on the size of the bird.
1 whole chicken (weight is dependent on how many servings are
required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer
Heat oven to 350 degrees
Rub butter or oil over the skin of the chicken until it is
completely coated
Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up. This
way the juice from the lemon will coat the breast. Season skin of
chicken to your preference, place sprig of rosemary into the chicken.
Cover and place in oven for 30-45 minutes. Remove cover and
continue to roast until juices run clear, basting every 15-20 minutes
depending on the size of the bird.
Deb's Triple Chocolate Delight
| 18-1/2 oz. pkg. chocolate cake mix | 1/2 c. oil |
Combine all ingredients except whipped topping and mix well. Pour into a greased slow cooker. Cover and cook on low setting for 6 to 8 hours. Serve warm, topped with whipped topping if desired. Makes 8 to 10 servings.
Beverly's Parmesan Knots
Take a can of biscuits and pull each one out. Then roll each unit separately like making a snake and then tie it in a knot.
Bake as directed.
After baking mix the knots in Parmesan cheese *we used real grated parmesan cheese), olive oil (2/3 to 1/2 of cup)and garlic salt (to taste). They are a delight for everyone...even small children!
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